Prep time: 10 mins Cooking time: 1 hour Serves 2-4 150ml olive oil 2 onions, finely chopped 2-3 garlic cloves, crushed 3-4 firm red tomatoes, peeled and chopped A large handful fresh parsley, chopped 2 aubergines 2 tsp sugar 3 tbsp fresh lemon juice Yogurt and flatbread, to serve
1 Heat 30ml of oil in a pan and fry the onions until soft. Add garlic, tomatoes, parsley and seasoning. Cook over low heat until it all comes together to form a thick sauce, about 15-20 minutes.
2 Preheat the oven to 180⁰C. Make three deep slits lengthwise in each aubergine, cutting from the rounded end and leaving the stalk end intact.
3 Place the aubergines in a baking dish, hold each slit apart and spoon sauce into the slits. Spoon remaining sauce over and sprinkle with sugar. Drizzle with lemon juice and remaining oil. Cover with aluminium foil and bake for 30-40 mins, removing the foil for the last 10 mins.
4 Serve with yogurt and flatbread.